PASTRY FOR 11 INCH TART
Instructions:
- 11 â„2 cups allpurpose flour
- 1 â„2 teaspoon salt
- 1 â„2 cup cold butter or margarine (1 stick),
- 2 tablespoons vegetable shortening
- 3 to 4 tablespoons ice water
- In large bowl, combine 11 â„2 cups allpurpose flour and 1 â„2 teaspoon salt.
- With pastry blender or 2 knives used scissor-fashion, cut in 1 â„2 cup cold butter or margarine (1 stick), cut into pieces and 2 tablespoons vegetable shortening until mixture resembles coarse crumbs.
- Sprinkle in 3 to 4 tablespoons ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
- Shape dough into disk; wrap in plastic wrap.
- Refrigerate 30 minutes or up to overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
- On lightly floured surface, with floured rolling pin, roll dough into 14-inch round. Ease dough into 11-inch tart pan with removable bottom.
- Fold overhang in and press dough against side of pan so it extends 1â„8 inch above rim. Refrigerate or freeze until firm, 10 to 15 minutes.
- Fill and bake as directed in recipe.